Restaurant Eugene

For a special occasion or an elevated barstool meal
Word to the wise: Don't be thrown; the menu is organized by food type, not eating order.
Popular plate: Plates, that is. The tasting menu always delights.
Talk of the town: Chef Linton Hopkins named the restaurant after his grandfather, and his neighboring Holeman and Finch Public House after two grandmothers.
Chef Hopkins has earned scores of distinctions for his farm-to-table fine dining restaurant, including a 2011 James Beard nomination for best chef in the Southeast. The place isn't a scene at all, instead appealing to those looking for something straightforward, quiet, and food-focused. The decor is minimal, and the vibe and lighting make it feel more like a neighborhood gem than a regional powerhouse restaurant.

Attention to detail is paramount - they make even the most basic ingredients in house - and the presentation is exquisite. The menu changes nightly, but some staples to recommend include the seasonal vegetable tasting, the foie gras, and the Georgia trout.

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